Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridDemir, Nurullah/0000-0002-9221-7826
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidDemir, Nurullah/ABB-4017-2020
dc.contributor.authorHayaloglu, Ali Adnan
dc.contributor.authorDemir, Nurullah
dc.date.accessioned2024-08-04T20:41:26Z
dc.date.available2024-08-04T20:41:26Z
dc.date.issued2016
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe paper reports the phenolic, anthocyanin, and volatile compounds and sensory characteristics of 12 cultivars of sweet cherries including cvs. Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, Van, Vista, and 0-900 Ziraat. Eight individual phenolic compounds were determined by the HPLC-DAD method. Among these cherries, cvs. Bing, Durona di Cesena, and Lambert contained higher levels of total individual phenolic compounds than the other cultivars. Six anthocyanins were detected in cherries and cyanidin-3-O-rutinoside was principal and it was the highest level in cv. Bing. The major volatiles found were 1-hexanol, (E)-2-hexen-1-ol, benzylalcohol, hexenal, (E)-2-hexenal, and benzaldehyde. Sensory evaluation of the cherries showed that cvs. Belge, Bing, Dalbasti, and Summit have higher textural and flavor scores than others. It was concluded that the same compounds for phenolic or volatiles profiles of sweet cherries were similar in qualitative; however, quantitative differences were observed in these cultivars.en_US
dc.description.sponsorshipScientific and Technological Research Council (TUBITAK) of Turkey [112 O 435]en_US
dc.description.sponsorshipWe thank the Scientific and Technological Research Council (TUBITAK) of Turkey (project number 112 O 435) a debt of gratitude for their financial supports in this study. We owe also thanks to Malatya Fruit Research Centre (Malatya, Turkey) and Ataturk Horticulture Research Institute (Yalova, Turkey) for supplying sweet cherry fruits.en_US
dc.identifier.doi10.1111/1750-3841.13175
dc.identifier.endpageC18en_US
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue1en_US
dc.identifier.pmid26646816en_US
dc.identifier.scopus2-s2.0-84953840450en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpageC7en_US
dc.identifier.urihttps://doi.org/10.1111/1750-3841.13175
dc.identifier.urihttps://hdl.handle.net/11616/97108
dc.identifier.volume81en_US
dc.identifier.wosWOS:000368133500003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectanthocyaninen_US
dc.subjectcv. Dalbastien_US
dc.subjectphenolic compoundsen_US
dc.subjectsweet cherryen_US
dc.subjectvolatileen_US
dc.titlePhenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkeyen_US
dc.typeArticleen_US

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